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crawfish eh too fe
#7806479
04/15/20 01:58 AM
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Joined: Mar 2020
Posts: 650
booskay
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IF you are making it for La. people,,, use all crawfish ------ the more the better -- if you are making it for Texas people, use about 1/2 shrimp,,, its a lot cheaper and they dont know the difference.
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Re: crawfish eh too fe
[Re: booskay]
#7806723
04/15/20 01:28 PM
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Joined: Apr 2005
Posts: 43,908
Stub
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Looks like a good start, need the cooked pictures. Although I love the stuff, had no clue Cream of Mushroom soup would be an ingredient?
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Re: crawfish eh too fe
[Re: booskay]
#7806939
04/15/20 04:36 PM
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Joined: Mar 2020
Posts: 650
booskay
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Dice the onions, celery, etc and cook it down, with butter ------- add all of the caned ingredients that I show ----- it takes a big pot to hold all of that,,,, if you want less use smaller cans ------ after it cooks for a while add the cream of mushroom soup --------------- HINT ---------- I PUT THE CRAWFISH/SHRIMP ON A PAN AND BROIL THEM FOR A COUPLE OF MINUTES BEFORE I PUT THEM IN THE POT, I SHOULD HAVE WRITTEN THIS WHEN I POSTED . The good part is, no one knows what it is supposed to taste like, so a little variation, no one will know.
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Re: crawfish eh too fe
[Re: booskay]
#7807317
04/15/20 09:17 PM
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Joined: Jul 2006
Posts: 110,795
dogcatcher
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Combat Infantryman, the ultimate hunter where the prey shoots back. _____________"Illegitimus non carborundum est"_______________
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Re: crawfish eh too fe
[Re: booskay]
#7807413
04/15/20 11:02 PM
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Joined: Nov 2009
Posts: 91,416
bill oxner
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Beats the snot out of pealing them yourself. Would.
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill
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Re: crawfish eh too fe
[Re: booskay]
#7808837
04/17/20 02:59 AM
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Joined: Jul 2019
Posts: 2,333
rolyat.nosaj
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I use the golden mushroom soup. It makes the sauce get that color like it does when you get the crawfish fat from doing it the real way. Tastes good too.
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Re: crawfish eh too fe
[Re: booskay]
#7809770
04/17/20 11:03 PM
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Joined: Jun 2015
Posts: 11,534
rickym
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I’d like to see the finished product, just as much, if not more than your ingredient line up.
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